Then you would need to add like 1.5 lbs of sugar to it. I use this chart for estimating how much sugar to add for a desired ABV. Sweetness will depend on if your yeast can tolerate that alcohol or not. It it goes dry, just stabilize and backsweeten!
I've been bring beer for about 25 years so, I do have a refract on it. Anyway, how would I use the fruit concentrate instead of the fruit juice? I mean, say I wanted one gallon of wine what would the recipe be yes, using Frozen concentrate.Get a hydrometer and take a reading, use an online calculator to determine how much sugar to add.
Or if you have a refractometer, you can use that.
Note: if you are getting your ABV mostly from refined sugar, the beverage is likely to have a "hot" or "rocket fuel" flavor that some don't mind, but I find undrinkable. If you boosted the sugar level with frozen apple juice concentrate or Welch's grape juice concentrate or something similar (or blend them) instead of sugar, you may have better results.
I'd also use the frozen juice concentrate for back-sweetening.
My 2 cents: Just skip the Arizona fruit punch and go with frozen concentrate for your fruit wines.
I'm new to wine making but, if you read above, I scrapped the project when I saw it was only 10% juice.
Having made alot of juice wines, I can tellnyou that adding sugar to the wine after stabilizing will make it as sweet as you like. Just keep checking it as you go. As for the "jet fuel". Give it at least 3 months after bottling and that dissipates. The longer the better. I put several bottles aside for my sister in law, and then kept forgetting to send them for about 2 years. She keeps raving about them.Get a hydrometer and take a reading, use an online calculator to determine how much sugar to add.
Or if you have a refractometer, you can use that.
Note: if you are getting your ABV mostly from refined sugar, the beverage is likely to have a "hot" or "rocket fuel" flavor that some don't mind, but I find undrinkable. If you boosted the sugar level with frozen apple juice concentrate or Welch's grape juice concentrate or something similar (or blend them) instead of sugar, you may have better results.
I'd also use the frozen juice concentrate for back-sweetening.
My 2 cents: Just skip the Arizona fruit punch and go with frozen concentrate for your fruit wines.
I've only made one wine from juice (%100 grape juice) about 4 weeks ago and I drank it as soon as it fermented out. Or at least, as soon as it fermented as far as it was going to. It was made with table sugar and it tasted fine. If anything, it was too sweet. I made it with bread yeast. That might be why it had so much sugar left over. This time, I have a 100% Apple / Cherry juice one fermenting and it is also sweetened with table sugar. I didn't get any astringent taste on the grape one so, my first experience with it at least, tells me that table sugar doesn't seem to be a problem. As far as waiting on it for 3 months, I'm not going to do that. I drink my beers as soon as they are done fermenting and they taste great. I'm not going to go through any extra waiting for wine. Of course, that's as long as it keeps tasting good. If I get astringency problems, I might change my outlook on it. Still though, I would more think about changing the sugar source to concentrated fruit juice or something rather than, waiting longer. This is just my experience with it and my taste buds. I thought it tasted great. Just, a little too sweet. I do like a sweet wine but, this was a little too sweet.
I would also suggest organic juices that you can now find readily available. I have had lots of success with using them. You just might have to adjust your acid because alot of them use lemon juice as a preservative. I usually test with a ph strip and it most often works out to only adding half the amount of acid needed
